A curry made of catfish fillet, stewed until the fish flakes into a thick stew.
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Marinade30 minutesmins
Total Time2 hourshrs
Course: Main
Cuisine: Indonesian
Keyword: Catfish, Curry, Peanut Oil
Servings: 6people
Author: Edwin Voskamp
Equipment
Wok
Ingredients
Protein
3lbscatfish filletcubed 1½"
4ealimesjuiced
Spice Mix
4tspcorianderground
2tspcuminground
2tspturmericground
2tspkerrie djawaground
1tspgalangalground
1tspserehground
1tsplaosground
Frying
6mediumshallotschopped
4clovesgarliccrushed
4inchesrootgingerfinely sliced
Stewing
2lbstomatoes (preferrably plum)peeled and crushed
3cupscoconut milk
Instructions
Cut the fish in 1½" cubesDrizzle with the lime juice and set aside for at least half an hour
Mix the spices thoroughly.Spread evenly across a wok and roast over low heat until dark and fragrant.
Add the peanut oil and make the roasted curry spices into a thick heavy paste. It will be almost black.Add the onion, stir well while frying until the onions are soft and golden.Add the garlic and stir fry until soft.
Take the fish cubes and dry them off.Add the fish and fry in the base until they turn white.
Add the tomatoes, coconut milk, and rootginger.Stir well and fry, then add the coconut milk and simmer, stirring occasionally, to reduce the liquid, and the fish starts to flake and become a thick paste (about an hour).
Notes
Based on a whole fried fish recipe from Indonesian Cookery by David Scott with Surya Winata : p. 117.